Description
These Raspberry Almond Shortbread Thumbprint Cookies are buttery, tender, and lightly nutty, featuring a perfectly crisp edge filled with sweet-tart raspberry jam. They’re elegant yet simple—a delightful treat any time of day.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 3/4 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1/4 tsp salt
- 1/4 cup raspberry jam or preserves
- Optional: sliced almonds or powdered sugar for garnish
Instructions
- Preheat oven to 175°C (350°F) and line two baking sheets with parchment paper.
- Cream together butter, sugar, vanilla extract, and almond extract until light and fluffy.
- Mix in almond flour, all-purpose flour, and salt until a soft dough forms.
- Roll dough into 1-inch balls and place on baking sheets 2 inches apart.
- Press an indentation in each dough ball using your thumb or the back of a spoon.
- Fill each indentation with about 1/2 teaspoon raspberry jam.
- Bake for 12–14 minutes, until edges are just golden.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optionally, dust with powdered sugar or top with a sliced almond before serving.
Notes
- Use fresh raspberry preserves for the best flavor and texture.
- Jam can be swapped with strawberry or apricot for variety.
- For a gluten-free version, use a 1:1 GF flour blend and increase almond flour slightly.
- Chill the dough if it’s too soft before shaping.
- Cookies hold shape well if not over-handled after shaping.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
